Omelet wrote:

>>On May 6, 2:40�am, "Julie Bove" > wrote:
>>
>>>"sf" > wrote in message
>>>
>>>The problem is not in making the salad. �The problem is all that you have
>>>to
>>>buy to make the salad. �You simply can not make one small good salad...and
>>>by good I mean with a lot of different ingredients in it, without having a
>>>ton of leftover stuff. �You just can't.
>
>
> That is the one major reason I will pay to purchase bags of pre-mixes...
> It really is worth it.



I suppose i invariably have leftover lettuce but i only use lettuce when
im serving a green salad to guests. And then any leftovers leaves and
stems & etc. get tossed in the stock pot.

When i make a green salad for myself and the ER (Elderly Relative) i
generally include a small head of broccoli (about 1 cup finely chopped)
small dice of one whole green and one red pepper, obviously not large,
3 - 4 green onions, diced, a small diced tomato sliced & diced and
some garbonzoes.

All tossed in my home made vinaigrette.

Served with pouched, diced & marinated breast of chicken. For half of
the above salad, for myself i add sliced raw mushrooms and a few green
olives, roughly chopped with with a few garlic herbed croutons...

If i make the vinaigrette for immediate use i add just a pinch of salt,
other wise i usually have such a vinaigrette already made up. I find
that a vinaigrette is much better as little as an hour after it has been
made, and even better after 24.

I now a days i prefer to eat a hefty, large, what i call a dinner
salad, 3 - 4 times a week for dinner rather than a small salad every day
with lunch and diner, though back in the day, when i actually had a job
i often had, for lunch one of the local restaurants "big salads" which
often came with an over abundance of bread and butter. For a number of
years, i never had to buy bread for the winter holidays dressings or
stuffings.

And of course, im not above a bit of left over marinated salad veggies
for b'fast.
--
JL